Lunch: Peas and Pea Shoots with Spring Onions and Mint

Come March, it's no longer possible to be inspired by root vegetables," says chef Mike Lata of Fig in Charleston, South Carolina. "You've done everything you can." When spring finally arrives, he uses delicate peas and pea shoots to make this simple side

Ingredients

1 lb. frozen peas
1 1/2 tbsp. extra-virgin olive oil
3 c. spring onions
salt
3 tbsp. unsalted butter
3 c. lightly packed tender pea shoots or small watercress sprigs
1/3 c. fresh mint leaves
Freshly ground black pepper

Instructions

In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover, and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover, and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.

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